biochemistry : an introduction to the basic molecules of life
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Biochemistry : An Introduction to the Basic Molecules of Life. “The fragrance of the rose always stays in the hand of the giver”. 2-1 Basics of Chemistry. Element--substance that can’t be broken down by chemical processes into simpler substance (like letters of alphabet - PowerPoint PPT PresentationTRANSCRIPT
Biochemistry :An Introduction to the Basic
Molecules of Life
Biochemistry :An Introduction to the Basic
Molecules of Life
“The fragrance of the rose always stays in the hand of the giver”
“The fragrance of the rose always stays in the hand of the giver”
2-1 Basics of Chemistry2-1 Basics of Chemistry
Element--substance that can’t be broken down by chemical processes into simpler substance (like letters of alphabet
Compound--two or more elements combined chemically Properties of the elements change once combined
Organic compounds Molecules of life (carbos, protein, lipids, nucleic
acids) Contain the element carbon,Hydrogen
Element--substance that can’t be broken down by chemical processes into simpler substance (like letters of alphabet
Compound--two or more elements combined chemically Properties of the elements change once combined
Organic compounds Molecules of life (carbos, protein, lipids, nucleic
acids) Contain the element carbon,Hydrogen
Chemical bondsChemical bonds Chemical bonds hold atoms together in
compound Energy absorbed or released when bonds
break or are formed Ionic bonds
Covalent bonds
Chemical bonds hold atoms together in compound
Energy absorbed or released when bonds break or are formed
Ionic bonds
Covalent bonds
Chemicals at workChemicals at work
Chemical reactions--atoms/molecules are rearranged into new combinations Rusting Burning Digesting/breaking down food
Energy can either be absorbed or given off by a reaction
No matter or energy is created in a reaction, it’s just rearranged
Chemical reactions--atoms/molecules are rearranged into new combinations Rusting Burning Digesting/breaking down food
Energy can either be absorbed or given off by a reaction
No matter or energy is created in a reaction, it’s just rearranged
Carbohydrates Function in Cells
Carbohydrates Function in Cells
1.
2.
1.
2.
CarbohydratesCarbohydrates
Include sugars, starches, cellulose Contains carbon (C), hydrogen (H), and
oxygen (O)
Provide 4 Calories of energy per gram
Called monomers Also micromolecules-small molecules
Include sugars, starches, cellulose Contains carbon (C), hydrogen (H), and
oxygen (O)
Provide 4 Calories of energy per gram
Called monomers Also micromolecules-small molecules
MONOSACCHARIDESMONOSACCHARIDES Monosaccharide—
Building blocks of larger more complex carbohydrates(MACROMOLECULES)
Glucose(Major source of cellular energy) ,fructose Formula- C6H12O6
Sources?
Quick energy- 20 min
Monosaccharide—
Building blocks of larger more complex carbohydrates(MACROMOLECULES)
Glucose(Major source of cellular energy) ,fructose Formula- C6H12O6
Sources?
Quick energy- 20 min
Production of compoundsProduction of compounds Hydro = Hydrate vs. dehydrate Synthesis--put together Lysis- Dehydration synthesis
A + B ---> AB + water Removal of water to make organic compounds
HYDROLYSIS Water + AB ---> A + B Add water to break up organic compounds-
Hydro = Hydrate vs. dehydrate Synthesis--put together Lysis- Dehydration synthesis
A + B ---> AB + water Removal of water to make organic compounds
HYDROLYSIS Water + AB ---> A + B Add water to break up organic compounds-
DEHYDRATION SYNTHESISDEHYDRATION SYNTHESIS
http://science.nhmccd.edu/BIOL/dehydrat/dehydrat.html
DISACCHARIDESDISACCHARIDESComposed
Formula-
Sources?
sucrose,lactose, maltose-1hr
Composed
Formula-
Sources?
sucrose,lactose, maltose-1hr
POLYSACCHARIDESPOLYSACCHARIDESComposed of
Formula- C60+H110+O55+
How are they made?
How are they broken down?
Composed of
Formula- C60+H110+O55+
How are they made?
How are they broken down?
CELLULOSE-Type of polysaccharide
CELLULOSE-Type of polysaccharide
Also called fiber or roughage Indigestible by humansForms cell walls in plant cells
Also called fiber or roughage Indigestible by humansForms cell walls in plant cells
STARCH-Type of polysaccharide
STARCH-Type of polysaccharide
Stored polysaccharide in plantsStored in roots and stems
Stored polysaccharide in plantsStored in roots and stems
GLYCOGEN- Type of polysaccharide
GLYCOGEN- Type of polysaccharide
Made in animal cellsMade for the purpose of short term
energy storageStored in liver and muscles
Made in animal cellsMade for the purpose of short term
energy storageStored in liver and muscles
CHITIN- Type of polysaccharideCHITIN- Type of polysaccharide
Forms exoskeleton of arthropodsLobsters, insects, crabs
Forms exoskeleton of arthropodsLobsters, insects, crabs
Key Components of Lipids
Key Components of Lipids
3 Fatty acids are key components of many lipids
GlycerolLooks like and E
3 Fatty acids are key components of many lipids
GlycerolLooks like and E
LipidsLipids
Includes fats, oils, waxes, and steroids Provide:
Long-term energy storage (fat, oil)
Protection from water/waterproofing (wax)
Structure for cells (phospholipids)
Fats have most energy per gram (9 Cal/gram)
Includes fats, oils, waxes, and steroids Provide:
Long-term energy storage (fat, oil)
Protection from water/waterproofing (wax)
Structure for cells (phospholipids)
Fats have most energy per gram (9 Cal/gram)
Saturated and unsaturated fat
Saturated and unsaturated fatunsaturated fatty
acids are liquid at room temperature - carbon chains have double bondssaturated fatty acids are solid at room temperature and carbon chains contain only single bonds
Fats of a cell membraneFats of a cell membraneCalled phospholipids Important to control what enters and
leaves the cell
Called phospholipids Important to control what enters and
leaves the cell
Dehydration synthesis of lipid
Dehydration synthesis of lipid
ProteinsProteins
Composed of carbon, hydrogen, oxygen, and nitrogen
20 amino acids hooked together by special bonds called PEPTIDE BONDS
Found in foods (meat, poultry, fish), produced in body from amino acids
Composed of carbon, hydrogen, oxygen, and nitrogen
20 amino acids hooked together by special bonds called PEPTIDE BONDS
Found in foods (meat, poultry, fish), produced in body from amino acids
Protein structureProtein structure
Produced by dehydration synthesis
Produced by dehydration synthesis
ClassifiedClassifiedNumber of amino acids(20 different)Order of the amino acidsShape of the amino acids
Number of amino acids(20 different)Order of the amino acidsShape of the amino acids
FunctionsFunctionsProvide:
Movement (muscles)
Regulation (enzymes)
Transport (hemoglobin in RBC’s)
Provide:Movement (muscles)
Regulation (enzymes)
Transport (hemoglobin in RBC’s)
Nucleic AcidsNucleic AcidsControl inherited characteristics
DNA--genetic blueprintRNA--carries out instructions for protein
production
Control inherited characteristicsDNA--genetic blueprintRNA--carries out instructions for protein
production
ATPATP
Adenosine triphosphateFood energy must be converted to ATP
to power cell functionsProduced by cellular respiration
Adenosine triphosphateFood energy must be converted to ATP
to power cell functionsProduced by cellular respiration
Chemical ReactionsChemical ReactionsChemical changes
- making or breaking chemical bonds that link atoms- involve energy
Activation energy-
Chemical changes- making or breaking chemical bonds that link atoms- involve energy
Activation energy-
Chemical ReactionsChemical ReactionsActivation energy
- too high for living cells- cellular reactions must occur quickly and at low temperatures
Activation energy- too high for living cells- cellular reactions must occur quickly and at low temperatures
Chemical ReactionsChemical ReactionsCatalysts
- lower the activation energy- speed up a reaction- are not used up
Catalysts- lower the activation energy- speed up a reaction- are not used up
Enzymes-organic catalystsEnzymes-organic catalysts Made of protein to assist reactions in body
Recyclable
Enzymes can be denatured (structurally changed and made inactive) by adverse conditions (e.g. high temperature, pH)
Made of protein to assist reactions in body
Recyclable
Enzymes can be denatured (structurally changed and made inactive) by adverse conditions (e.g. high temperature, pH)
Enzyme makeupEnzyme makeup
Substrate- the macromolecule on which an enzyme acts
Active site- binds to the substrate- different shape
Substrate- the macromolecule on which an enzyme acts
Active site- binds to the substrate- different shape
Enzyme/substrate complexEnzyme/substrate complex
Enzyme-substrate complex formed (lock/key)(induced fit)
Naming enzymes: Usually end in -ase or in Usually include the substrate Ex.”
Enzyme-substrate complex formed (lock/key)(induced fit)
Naming enzymes: Usually end in -ase or in Usually include the substrate Ex.”
Enzyme activityEnzyme activity
Enzymes & activation energy
Enzymes & activation energy
Enzymes lower the reaction’s activation energy.
Enzymes lower the reaction’s activation energy.
EnzymesEnzymes
Temperature
pH (acidity)
Enzyme concentration
Substrate concentration
Surface area
Temperature
pH (acidity)
Enzyme concentration
Substrate concentration
Surface area
Factors influencing enzymesFactors influencing enzymes
EnzymesEnzymes
TemperatureTemperatureFactors influencing enzymesFactors influencing enzymes
Rate ofenzymeaction
temperature ˚C
0 10 20 30 40 50 60
EnzymesEnzymes
pHpHFactors influencing enzymesFactors influencing enzymes
Rate ofenzymeaction
pH
0 2 4 6 8 10 12
EnzymesEnzymes
Enzyme concentrationEnzyme concentrationFactors influencing enzymesFactors influencing enzymes
Rate ofenzymeaction
Increasing Enzyme Concentration
EnzymesEnzymes
Substrate concentrationSubstrate concentrationFactors influencing enzymesFactors influencing enzymes
Rate ofenzymeaction
Increasing Substrate Concentration
Chemistry in life processesChemistry in life processes
Metabolism is the combination of chemical changes that take place in organism
Anabolic reactions Reactions that BUILD DEHYDRATION SYNTHESIS INVOLVED PHOTOSYNTHESIS
Catabolic reaction Reactions that BREAK UP HYDROLYSIS INVOLVED DIGESTION, CELLULAR RESPIRATION
Metabolism is the combination of chemical changes that take place in organism
Anabolic reactions Reactions that BUILD DEHYDRATION SYNTHESIS INVOLVED PHOTOSYNTHESIS
Catabolic reaction Reactions that BREAK UP HYDROLYSIS INVOLVED DIGESTION, CELLULAR RESPIRATION
Reading QuizReading Quiz
1. What group of proteins function as biological catalysts in our bodies?
2. What type of molecule is formed when there is an uneven sharing of electrons in a covalent bond (water was the example given)?
3. What are the building blocks of protein?4. An attraction between substances of the same kind is called
________________.5. What term refers to the “energy needed to start a chemical
reaction?6. From the reading, what substance was described as changing
temperature very slowly, thus helping to maintain homeostasis?
7. What 2 factors were noted to affect enzyme function?
1. What group of proteins function as biological catalysts in our bodies?
2. What type of molecule is formed when there is an uneven sharing of electrons in a covalent bond (water was the example given)?
3. What are the building blocks of protein?4. An attraction between substances of the same kind is called
________________.5. What term refers to the “energy needed to start a chemical
reaction?6. From the reading, what substance was described as changing
temperature very slowly, thus helping to maintain homeostasis?
7. What 2 factors were noted to affect enzyme function?
Chemical ReactionsChemical ReactionsExergonic (Exothermic)
release of energyIn form of heat light ect
Endergonic (Endothermic)- input of energy- endothermic draws in heat ect
Exergonic (Exothermic)release of energyIn form of heat light ect
Endergonic (Endothermic)- input of energy- endothermic draws in heat ect
Enzymes and inhibitionEnzymes and inhibition Enzymes may be inhibited in many ways Enzymes have specific:
Substrate Temperature-Optimal Temperature pH- Optimal pH
High temperatures or changes in pH can cause an enzyme to lose its normal 3-D shape ( denature )
Low temperatures slow reaction down Incorrect pH will slow reaction down or stop it this denature causes the enzyme to lose its
normal functioning and to be structurally changed and made inactive
Enzymes may be inhibited in many ways Enzymes have specific:
Substrate Temperature-Optimal Temperature pH- Optimal pH
High temperatures or changes in pH can cause an enzyme to lose its normal 3-D shape ( denature )
Low temperatures slow reaction down Incorrect pH will slow reaction down or stop it this denature causes the enzyme to lose its
normal functioning and to be structurally changed and made inactive
WATERWATER
70% of our body is made of water Why does it do so many cool things?
Storage of heat--resists quick temp change and helps maintain homeostasis
Cohesion and adhesion Cohesion--water sticks to other water molecules;
surface tension forms drops Adhesion--water sticks to other things; allows water
to move through plants
70% of our body is made of water Why does it do so many cool things?
Storage of heat--resists quick temp change and helps maintain homeostasis
Cohesion and adhesion Cohesion--water sticks to other water molecules;
surface tension forms drops Adhesion--water sticks to other things; allows water
to move through plants